Place the
pork in the freezer for 30 minutes. Slice the meat thinly. Heat the
vegetable oil in a large wok, add the shallots or onion, lemon grass,
chilies and shrimp paste. Add the pork and seal. Add the coconut milk,
chicken stock, sugar and lemon juice, return to the boil and simmer for
15-20 minutes. Turn the pork out into a serving dish and sprinkle with
the zest of the satsuma and the coriander.